Raw Blueberry Cheesecake Recipe
Here is an easy no-bake recipe for a blueberry cheesecake - that is rich, creamy and full of fruity flavor !!
Best of all, this dessert is actually very healthy - made with wholesome, raw natural ingredients. In fact there is no cheese used at all in this vegan dessert, and no refined sugar or gluten either.
The flavor is decadent – the results are healthy!
Enjoy !
INGREDIENTS:
CRUST
1 cup almonds
½ cup cashews
10 pitted dates (soaked in boiling water for 10 minutes )
½ cup grated coconut
2 tbsp coconut oil
A pinch of salt
FILLING
2 cups cashews (soaked in water over night, then rinsed and drained)
3 tbsp lemon juice
Zest from 1 lemon
1 cup coconut cream
1/3 cup agave or maple syrup
2 tbsp coconut oil
1 ½ cups blueberries
1 cup blackberries
METHOD:
To make the crust, place the almonds and cashews in a food processor and blend until fine. Add the grated coconut, dates, coconut oil and salt. Blend well. Tip the crust mixture into a 28 cm (11.5 inch) pie dish. Press the mixture down until firm and flat. Place in the freezer while you make the filling.
To make the filling, place the cashews in a food processor and pulse until finely chopped. Add the coconut oil, agave, lemon juice, lemon zest, coconut milk blueberries and blackberries. Blend until smooth.
Pull out the crust from the freezer. Pour the blueberry mixture into the crust and then put in the freezer for 4 hours or overnight.
Serve with a berry coulis and fresh blueberries.
NUTRITION
Serving for 16
Calories 213
Fat 15.2
Carb 13.7
Protein 4.6